Baked Coconut Chicken Fingers

Here's our first "main course" post of the site: Baked Coconut Chicken Fingers. I've adapted this recipe from two places: The Make and Take Kitchen in Norwell, and allrecipes.com. Again, as always, recipes are always suggestions! Make it your own and adapt to personal preferences and needs.

Step One: Slice about 1 1/2 pounds of chicken breasts into tenders (My local market, Trucchi's had tenders on sale last week...WINNING!). Beat one egg with garlic salt (to taste) and pepper. Toss tenders with egg mixture and let hang out in the fridge for 20-30 min...or whatever time you have.


Step Two: Combine 1/2 cup flour, 1 cup shredded coconut, S&P to taste, a dash of paprika and garlic powder in a bowl. (Two notes: We are garlic junkies...so we always add ten tons more garlic than a recipe calls for and although it's wasteful...I am a HUGE fan of gallon-size freezer Ziploc bags. I'm a fan of "shake it, then toss it." Sorry, environmentalists.) Toss no more than two tenders at a time, and place in a 9X13 baking dish.


Step Three: Bake at 400, for 25 minutes, turning once.


Step Four: Prepare dipping sauce. 1/2 cup apricot perserves with 2-ish tbsp of Dijon mustard. (Adjust according to personal taste. Brown mustard will work in a pinch.) Stir to combine.


Step Five: I tend to turn on the broiler for 2-3 minutes each side after chicken reaches 165 degrees. It makes the coconut toasty.

Step Six: Enjoy! We tend to serve this with a side of fries. Husband likes his dipping sauce drizzled all over the chicken with Sriracha all over his fries. I like the sauce and ketchup on the side. It's all good.


Until next time,
The Domesticated Feminist